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Osae R, Apaliya MT, Kwaw E, Chisepo MTR, Aforo Antiri E, Phyllis Naa Yarley O, Alolga RN. Antioxidant activities, anti‐inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Richard Osae
- Department of Food Science and Postharvest Technology School of Applied Science and Technology Cape Coast Technical University Cape Coast Ghana
| | - Maurice T. Apaliya
- Department of Food Science and Postharvest Technology School of Applied Science and Technology Cape Coast Technical University Cape Coast Ghana
| | - Emmanuel Kwaw
- Department of Food Science and Postharvest Technology School of Applied Science and Technology Cape Coast Technical University Cape Coast Ghana
| | - Michelle T. R. Chisepo
- State Key Laboratory of Natural Medicines Department of Pharmacognosy China Pharmaceutical University Nanjing China
| | - Eric Aforo Antiri
- Department of Applied Science Agogo Presbyterian Women's College of Education Agogo Ghana
| | - Otu Phyllis Naa Yarley
- Department of Science Laboratory Technology Faculty of Applied Sciences Accra Technical University Accra Ghana
| | - Raphael N. Alolga
- State Key Laboratory of Natural Medicines Department of Pharmacognosy China Pharmaceutical University Nanjing China
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Abstract
The excess level of reactive oxygen species (ROS) disturbs the oxidative balance leading to oxidative stress, which, in turn, causes diabetes mellites, cancer, and cardiovascular diseases. These effects of ROS and oxidative stress can be balanced by dietary antioxidants. In recent years, there has been an increasing trend in the use of herbal products for personal and beauty care. The Apiaceae (previously Umbelliferae) family is a good source of antioxidants, predominantly phenolic compounds, therefore, widely used in the pharmaceutical, cosmetic, cosmeceutical, flavor, and perfumery industries. These natural antioxidants include polyphenolic acids, flavonoids, carotenoids, tocopherols, and ascorbic acids, and exhibit a wide range of biological effects, including anti-inflammatory, anti-aging, anti-atherosclerosis, and anticancer. This review discusses the Apiaceae family plants as an important source of antioxidants their therapeutic value and the use in cosmetics.
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The Effect of Pre-Drying Treatment and Drying Conditions on Quality and Energy Consumption of Hot Air-Dried Celeriac Slices: Optimisation. Foods 2021; 10:foods10081758. [PMID: 34441535 PMCID: PMC8394511 DOI: 10.3390/foods10081758] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/20/2021] [Accepted: 07/27/2021] [Indexed: 11/17/2022] Open
Abstract
Celeriac is a good source of fibre, trace minerals, and phenolic compounds; it has a pleasant aroma but is a perishable material, prone to discolouration. This research investigated the optimisation of the quality and energy demand in hot-air dried celeriac slices. The experiment utilised the I-optimal design of response surface methodology with 30 experiment runs. Pre-drying treatments (blanching at 85 °C, three minutes; dipping in 1% citric acid solution, three minutes; no pre-drying treatment), drying temperatures (50, 60, and 70 °C), air velocities (1.5, 2.2, and 2.9 m/s), and thickness (three-, five, and seven-mm) were applied. The drying conditions affected drying time significantly (p < 0.0001). The model by Midilli and others and the logarithmic model fitted best with celeriac slices drying kinetics. Blanched samples had a higher ΔE*ab (total colour difference) and BI (browning index) but lower WI (whiteness index) than samples with other pre-drying treatments. The rehydration ratio decreased with the increase of sample thickness and blanching (p < 0.0001). A quadratic model described the specific energy consumption (Es) best. The dried samples compared with fresh samples had increased antioxidant activity but decreased total phenolic compound value. The optimisation solution chosen was 58 °C drying temperature, 2.9 m/s air velocity, and 4.6 mm sample thickness with acid pre-drying treatment.
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Mousakhani-Ganjeh A, Amiri A, Nasrollahzadeh F, Wiktor A, Nilghaz A, Pratap-Singh A, Mousavi Khaneghah A. Electro-based technologies in food drying - A comprehensive review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111315] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kaveh M, Abbaspour‐Gilandeh Y, Fatemi H, Chen G. Impact of different drying methods on the drying time, energy, and quality of green peas. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15503] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Mohammad Kaveh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Yousef Abbaspour‐Gilandeh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Hamideh Fatemi
- Department of Horticulture, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Guangnan Chen
- Faculty of Health, Engineering and Sciences University of Southern Queensland Toowoomba QLD Australia
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Fu Y, Feng KL, Wei SY, Xiang XR, Ding Y, Li HY, Zhao L, Qin W, Gan RY, Wu DT. Comparison of structural characteristics and bioactivities of polysaccharides from loquat leaves prepared by different drying techniques. Int J Biol Macromol 2019; 145:611-619. [PMID: 31887373 DOI: 10.1016/j.ijbiomac.2019.12.226] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 12/16/2019] [Accepted: 12/24/2019] [Indexed: 01/02/2023]
Abstract
In the present study, freeze drying, hot-air drying, vacuum drying, and microwave drying at the microwave powers of 400, 600, and 800 W, respectively, were utilized to dry loquat leaves for evaluating the effects of different drying techniques on the physicochemical structures and bioactivities of polysaccharides extracted from loquat leaves (LLPs). Results demonstrated that the physicochemical structures and bioactivities of LLPs significantly affected by different drying techniques. The degrees of esterification, molar ratios of constituent monosaccharides, contents of uronic acids, apparent viscosities, and molecular weights of LLPs were varied by different drying techniques. Additionally, LLPs, particularly LLP-M4 which extracted from loquat leaves prepared by microwave drying at the power of 400 W, exerted remarkable in vitro binding capacities, strong inhibitory effects on α-amylase and α-glucosidase, and obvious antioxidant activities. Results indicated that the microwave drying could be an efficient drying technique before extraction of bioactive LLPs, and LLPs had great potential applications in the functional food and pharmaceutical industries.
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Affiliation(s)
- Yuan Fu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Kang-Lin Feng
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Si-Yu Wei
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Xian-Rong Xiang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Ye Ding
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Hua-Yu Li
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Li Zhao
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Wen Qin
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Ren-You Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China.
| | - Ding-Tao Wu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
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Osae R, Essilfie G, Alolga RN, Bonah E, Ma H, Zhou C. Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13348] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Richard Osae
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Gloria Essilfie
- College of Basic and Applied Sciences, Department of Crop ScienceUniversity of Ghana
| | - Raphael N. Alolga
- State Key Laboratory of Natural Medicines, Department of PharmacognosyChina Pharmaceutical University Nanjing China
| | - Ernest Bonah
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu University Zhenjiang China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu University Zhenjiang China
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